Muffuletta-Stuffed Grilled Peppers
Prep time:10 min
Total time:26 min
8 mini bell peppers (mix of red, yellow and orange)
1/2 cup cream cheese, softened
1/2 cup shredded Italian cheese blend
1/4 cup Longo’s Signature Muffuletta, well drained
Torn basil leaves and Longo’s Balsamic Glaze (optional)
- •Cut peppers in half lengthwise, keeping stems intact; discard seeds.
- •Blend cream cheese with shredded cheese and muffuletta until well combined. Divide cheese mixture between pepper halves. (Stuffed peppers can be prepared and reserved in the refrigerator for up to 2 days before grilling.)
- •Preheat grill to medium heat and line with a reusable grill mat or non-stick aluminum foil. Grill peppers, without turning, for 6 to 8 minutes or until bottoms of peppers are lightly charred and cheese is oozy. Transfer to a serving platter. Let stand for 10 minutes before serving. Garnish with basil leaves and balsamic glaze (if using).
A dash of advice
Run a chef’s knife through the muffuletta to chop larger chunks of olives for a more uniform filling.
Per serving: 80 calories
- Protein 3g
- Fibre 1g
- Fat 7g
- Sugar 2g
- Carbs 3g
- Sodium 230mg